THE EFFECTS OF RICE BRAN FERMENTED WITH Aspergillus niger ON QUALITY OF PIG PRODUCT TO ENSURE FOOD SECURITY

In Indonesia rice bran as agricultural waste available abundantly and as major component in pig ration. The limited factor of this material has a high content of phytic acid, inhibitor of phosphorus metabolism. The objectives of this research was to study the effects of rice bran fermented with Aspergillus niger fungus on back fat thickness, meat cholesterol content, bone hardness degree and feed efficiency. Thirty-two castrated pig crossbred Spoted Poland China and Chester White, at12-week-old with live weight of between 32-44 Kg, put in individual cages. The treatments were R1 = 40% rice bran nonfermented, R2 = 40% rice bran fermented 2 days, R3 = 40% rice bran fermented 4 days, R4 = 40% rice bran fermented 6 days. Treatment was given to 4 groups of pigs with different body weight each B1 = 32 kg; B2 = 36 kg; B3 = 40 kg; B4 = 44 kg. The experimental design used was Randomized Block Design. The results shows that utilization of fermented rice bran along 6 days (R4) has back fat thick and meat cholesterol content significant (P<0,05) lower than the other treatments. On the other hand treatment R4 has bone hardness and feed efficiency significant better (P<0.05) compared to the other treatments. The conclusion was utilization of 40% of rice bran fermented along 6 days with Aspergillus niger were able to improved feed efficiency and quality product of pig meat for human health.